3Meanwhile, in large bowl, toss together remaining salad ingredients except arugula. In small bowl, mix 1/3 cup oil, the lemon peel, lemon juice, vinegar, agave nectar and mustard with whisk until well blended. Add salt and pepper to taste.

4Pour dressing over chickpea mixture; stir to combine. Stir in arugula. Use 2 forks to flake salmon into bite-size pieces. Add salmon to salad; toss gently. Season with additional salt and pepper, if desired.

Expert Tips

Serve the salad with a generous drizzle of your favorite olive oil, a lemon wedge and crusty bread.

Substitute 1/2 cup of your favorite fresh veggie for the radishes, if desired.

You can serve the salad right away or refrigerate up to 3 hours so the flavors can develop.